Gourmet Food

Expertly prepared from locally sourced,
fresh ingredients

Food is an important part of what we offer aboard Catalyst & Westward. We believe that it helps create the strong spirit of community that we actively cultivate on our vessels. Prepared from fresh ingredients, purchased locally from Alaskan, San Juan, and Mexican farmers and fishers, we do our best to avoid processed foods. Instead, we use as many organic ingredients as possible.  We embrace the idea of eating locally and using green practices whenever possible.

Our Chefs

tracie
Tracie Triolo Westward Chef, Captain 100 Ton Masters, 200 Ton Mate, First Aid, CPR

Tracie grew up in Boulder Colorado where she developed a passion for food, music and the outdoors. She began working at an early age in her family’s restaurant and spent most of her spare time, playing music, skiing, backpacking, and refining her backcountry cooking skills.

Her summers were spent in a remote cabin on a large lake in northern Wisconsin, where boating, swimming, canoeing, fishing, and harvesting wild edibles consumed most of the long days. She received her culinary arts degree through the New School for Social Research from the New York Restaurant School in Manhattan. She worked in many upscale restaurants, as chef Garde Manager for Fairmont Hotels and as a restaurant chef for the Grand Hyatt in San Francisco before finding this life of living and cooking on these beautiful classic yachts year-round in Alaska, the San Juan islands and Baja.

When she last lived on land, it was in Mendocino County California and worked on the catalyst in Alaska during the summer months. During the school year, she would teach woodwinds at the Ukiah School of Music and played piccolo and flute with local symphony orchestras and Baritone Saxophone in jazz and funk bands. Tracie used cooking on charter boats as an excuse to return to southeast Alaska every summer and the money earned to support her decadent musician lifestyle the rest of the year. Now that we’ve added a winter season in Baja she works with us year round.

Michael
Michael Neswald Catalyst Chef

Michael began his career in kitchens at the age of fifteen, busing tables and washing dishes at a busy, historic steakhouse in Canyon Country, CA – where he grew up. In 2010, he made a spontaneous move to Oregon and instantly fell in love with his new home in the Pacific Northwest. When not working on the Catalyst in Southeast Alaska, he hosts his own pop-up dinners under the name Fog Lark, in Portland, Oregon.

He is proud to have worked under some of Portland’s best chefs in the kitchens of Crown Paella, Smallwares, and Paley’s Place. He has also spent three seasons as the Harvest Chef at Alexana Winery in the Willamette Valley, and has worked overseas as a stagiaire at Michelin 2-star Narisawa in Tokyo, Japan, and Ben Shewry’s acclaimed Attica in Melbourne, Australia.

Cooking and nature are the two things that make him happiest. He feels free and at home cooking in his galley on The Catalyst, exploring the endlessly beautiful waters of Southeast Alaska.

Menus

Menus change every trip to accommodate the individual needs and desires of our guests and to utilize the local ingredients that are available at that moment. We base our purchasing decisions on what is fresh and beautiful and not on what is on sale at a giant food distributor. For example, on one trip we had guests from Singapore who really missed Asian food when traveling, and another guest with a nightshade allergy, so menus were created that worked well for all.